NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tsp Olive oil

0.5 tsp Ground cumin

0.5 tsp Ground coriander

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

2 tbsp Red onion

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Slice the chicken breast into thin strips and place them in a mixing bowl.

• 3

  Toss the chicken with olive oil, cumin, coriander, turmeric, garlic powder, sea salt, and black pepper until evenly coated.

• 4

  Spread the chicken in a single layer on the baking sheet and roast for 15-18 minutes until the edges are golden and crispy.

• 5

  While the chicken roasts, dice the cucumber and halve the cherry tomatoes; thinly slice the red onion.

• 6

  In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth to create the dressing.

• 7

  Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted chicken and fresh vegetables.

• 8

  Drizzle the lemon-yogurt sauce over the top and garnish with freshly chopped parsley before serving.